Recipe - Grilled Chicken With Hazelnut Butter

6 Boneless chicken breast
halves, half thawed
One half cup Mixed fresh herbs I used
tarragon, basil, garlic
chives
1 tablespoon Or less olive oil
Salt and pepper

Cut pocket in chicken breasts (it's easier if they're half frozen)

Finely chop herbs and mix with olive oil (I used minichopper to make almost
a paste).

Stuff chicken breast with herb mixture. Salt and pepper outside of chicken
to taste. Allow to sit about 1 hour.

Grill over low flame I used the lowest flame and kept the lid on, so that
they were as much baked as grilled. It took about 1520 minutes.

Yum! I served this with rice cooked with juice of a lemon, chicken broth
and the grated peel of a lemon. Also some stirfried veggies... Posted to
Digest eatlf.v097.n198 by "Susan E. Cobb" scobb@zoo.uvm.edu on Aug 6,
1997